Creamed Chipped Beef is another name for comfort food! Featuring slices of beef smothered in ultra creamy white sauce. Serve chipped beef on toast or rice (my favorite!).
In honor of Valentine’s Day I’m sharing one of my family’s most loved dinner recipes.
This cream chipped beef is quick, easy and crave-worthy!
What is chipped beef?
Thin slices of beef smothered in white sauce. Commonly served over toast.
It makes a quick dinner or a wonderful breakfast.
There are many different names for this dish: chipped beef, cream chip beef, creamed chipped beef, chipped beef on toast.
It was a frequent meal for the US Military who fondly called it SOS, which can mean Shit on a Shingle or Same Ol’ Stuff.
In the 40’s and 50’s this was originally made with slices of salty dried beef.
It was a cheap alternative to fresh meat and a great way to feed a family on a budget.
These days dried beef is hard to find and quite expensive.
If you do use dried beef, give it a rinse in cold water to remove some of the excess salt.
We exclusively use Buddig beef, which you can find in the deli aisle of just about every grocery store with other luncheon meats.
It’s very inexpensive and has just the right flavor without being too salty.
You can use any beef you like. A lot of folks even use ground beef!
The white sauce is a simple béchamel sauce, or milk gravy, thickened with flour. It’s very similar to making Biscuits & Country Sausage Gravy.
What to Serve with Chipped Beef
It’s usually served on toast, but we actually prefer white rice.
You can serve with mashed potatoes, noodles, hash browns, scrambled eggs, biscuits, Texas toast or whatever is convenient for you.
Mom always served this with a green vegetable on the side, which we hurried and ate so we could savor the good stuff!
Now that I’m older I realize any vegetable smothered in gravy tastes delicious.
Try adding a quick frozen vegetable, such as spinach, peas or carrots, to make it a complete meal.
Lastly, if you like things spicy serve with your favorite hot sauce to dash on top.
- Buddig beef – this beef is not dried, but since we’re not in Army times dry-preserved meat is unnecessary. Buddig has the perfect flavor and is not too salty.
- Milk – the creamy base to chipped beef.
- Butter – to make the roux which thickens the gravy.
- Flour – to thicken the gravy.
- Garlic powder – a quick dash of flavor.
- Black pepper – large cracks of fresh pepper complement the white gravy perfectly. Use cayenne if you want a little spice.
How to Make Chipped Beef
In a large skillet melt the butter over medium-low heat.
Sprinkle with flour and stir to make a paste. Keep stirring so the flour can cook but not turn brown.
Slowly add in the milk, whisking constantly to remove any lumps. Tip: if your milk is room temperature or warmed up, you’re less likely to get lumps.
Season with black pepper and garlic powder.
Bring to a simmer, stirring occasionally so the gravy doesn’t burn on the bottom.
It will thicken as it starts to bubble.
Stir in the beef and continue cooking until heated through.
Taste and season with additional pepper, garlic or salt, if needed.
Serve over one of the options listed above.
- 8 oz sliced beef*
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2-2 1/2 cups milk**
- 1/8 teaspoon garlic powder
- Black pepper, to taste
- Toast or rice, for serving
- Cut the beef into 1/2-inch strips, and then cut the strips into 1-inch pieces; set aside.
- In a large skillet melt the butter over medium-low heat.
- Sprinkle with flour and stir to make a paste. Keep stirring so the flour can cook about 1-2 minutes, but not turn brown.
- Slowly add in 2 cups of the milk, garlic powder and pepper, whisking constantly to remove any lumps.
- Bring to a simmer, stirring occasionally so the gravy doesn’t burn on the bottom. It will thicken as it starts to bubble, about 2-3 minutes.
- Stir in beef. Simmer for an additional 2 minutes to infuse the beef flavor with the sauce.
- Taste and add salt, if needed, or thin with additional milk to your liking.
- Serve over toast or rice.
*Recommended brand: Buddig beef (4 packets).
**Tip: warm the milk in the microwave to ensure a smooth, lump-free sauce.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 307Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 82mgSodium: 154mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 20g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
This chipped beef was made in support of Cookies For Kids’ Cancer, a non-profit focused on pediatric cancer. I’ve joined many other bloggers today to raise awareness with our Valentine recipes.
I’m so excited to participate in this event again. This is the sixth year for our event and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now.
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
Participating bloggers and their recipes!
Heart Shaped Thumbprint Cookies from Julie of The Little Kitchen
Red Velvet Cheesecake Swirl Brownies from Melissa of Persnickety Plates
Little Debbie Strawberry Shortcake Rolls Ice Cream from Rose of Rose Bakes
Salted Dark Chocolate Pistachio Cookie Bars from Jessica of A Kitchen Addiction
Red Velvet Swirl Cheesecake Brownies from Julie of Back To My Southern Roots
Dark Chocolate Covered Strawberry Latte from Lisa of Taste Cook Sip
Chocolate Valentine’s Day Cake for Two from Faith of An Edible Mosaic
Chocolate Petit Fours from Carlee of Cooking With Carlee
Iced Sugar Cookies from Nina of Crazy for Cookies and More
Valentine’s Fudge from Raquel of Organized Island
Pink Gin Fizz from Caroline of Caroline’s Cooking
Cherry Chocolate Chip Cake from Stefanie of Stef’s Eats and Sweets
Flourless Chunky Peanut Butter Blossoms from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Valentine’s Day Oatmeal M&M Cookies from Kelly of Kelly Lynn’s Sweets and Treats
Gluten free peanut butter cookies from Holly of A Baker’s House
Gluten Free Vanilla Cake with Pink Buttercream Frosting from Elaine of Small Farm Big Life
Small Batch Chocolate Chip Cookies from Courtney of Courtney’s Sweets
Small Batch Chocolate Cupcakes from Lisa of Blogghetti
Valentine’s Day M&M Cookie Bars from Jaclyn of Crayons & Cravings
Red Velvet Baked Doughnuts from Sue of It’s Okay to Eat the Cupcake
Soft Iced Pumpkin Cookies from Laura of Untwisted Vintage
Guava Pink Peppercorn Margaritas from Courtney of Cook Like a Champion
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt from Lisa of Garlic & zest
Shortbread Hearts of Love from TammyJo of The Chocolate Cult
Valentine Sugar Cookies from Gwynn of Swirls of Flavor
Rhubarb Raspberry Tart from Betsy of The JavaCupcake Blog
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Best Stout Beer Tiramisu from Linda of Ketchup with Linda
Creamed Chipped Beef from Rebekah of Kitchen Gidget
Bakery Style Peanut Butter Cookies from Becca of The Salted Cookie
Candy Trains from Sarah of Sarah Cooks the Books
Star Wars Grogu Heart Cookies to Support Cookies for Kids Cancer from Jenn of justJENN recipes
Peanut Butter Buckeyes from Nicole of For the Love of Food
Heart Meringues Recipe from Jennifer of The Rebel Chick
Rye Bourbon Dark Chocolate Chunk Cookies from Erin of The Spiffy Cookie